Homemade Paleo Chocolate Recipe

Hey y’all! Each weekend I share a useful tip, insight, or recipe from a book I’m reading. As you might imagine, I get a TON of books to review every month. It’s about time I start sharing the best of the best with you, so let’s get started!

Peace, Love & CHOCOLATE

If you’ve never been caught in the crossfire of an epic snowball fight on Athabasca Glacier – and then warmed up in a coffee shop over the little slices of heaven locals call Nanaimo bars – you’ve got some living to do.

Oh, a glacier tour seems a bit logistically, er, impractical right now? No worries, Alison Russo brings the best of the experience to you in her new ebook, The Paleo Sweet Tooth.

This Is Not Your Average Paleo Dessert Book

You guys, this book is unlike any paleo dessert book I’ve seen before. There isn’t a recipe that includes almond flour, coconut flour or even eggs in sight, and yet the pages are filled with everything from REAL fudge and Marzipan to Mexican Hot Cocoa Truffles and Coconut Snowballs.

The photos are gorgeous, and the descriptions so luscious you can almost taste each recipe as you read. Best of all, the recipes are NOT COMPLICATED. Can I get an amen on that?

Looking for more chocolate-infused recipes?

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About Heather

Hi, I'm Mommypotamus. My mission is to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

Once refrigerated, this chocolate is more brittle. Just like if you put a Hershey’s Chocolate bar in the fridge. The ganache (in the book) also hardens in the fridge, but has a more fudge like consistency.

Just got my copy and downloaded it to my iPad. I’m going to make the apple cider caramel sauce and spread it over apples and pears for the game tomorrow (Go Broncos)! I hope that it tastes as good as it looks in the picture.

Jody- Yes you can sub coconut sugar in. You will have to heat it with the coconut oil in the beginning and stir that until it is completely dissolved. If you don’t, it will make the chocolate grainy. Hope that helps!

I’ve been playing around with making chocolate for the past few months, so I wanted to chime in: 1) you can use just about any fat source for this–I’ve used clarified butter (not a big fan), bacon grease (interesting, but not a fan), and lard (my absolute favorite!); changing the fat source may change the consistency a bit, and I find for some fat sources, I either use less cocoa or I can’t pour the chocolate. 2) If you were to cut the sweetener in half, you would have roughly an 85% dark (in case you or your beloved are into that kind of thing and/or want to lower the carbs). Not sure what the given recipe would be equivalent to. 3) Speaking of sweeteners, even though it’s not strictly Paleo, I find maple syrup quite yummy in chocolate, too. 4) We have some silicone cupcake molds shaped like little bears that are perfect for making little chocolates. With a food scale, you can control the size to make them all equal (I like 25g, myself).

I added the zest of a whole organic orange into the chocolate mixture, raw cashews into each mini cup mold, and then a tiny pinch of Himalayan salt on each before popping into the freezer. One word comes to mind, “Divine”

is it possible to temper this chocolate? It is so amazing but find it doesnt stay hard like normal chocolate when taken out of the fridge… we are wanting to take some on long walks and think it would melt in the summer (when we have one!)

Hi! I tried this but as soon as I added my vanilla extract it for chunky like okay dough. My vanilla is homemade- vodka infused with vanilla beans for several months. Am I doing something wrong? Or do I need to use a specific kind of vanilla?

I tested with both store bought and homemade vanilla. I agree with Heather that it’s more likely that the mixture got too hot a seized. You can often save it by adding more coconut oil and stirring and stirring, off heat, until it loosens up a bit. Hope it goes better next time for you.

It didn’t turn out good. Too much coconut oil taste, and when refrigerated, oil and honey settled in weird way, not evenly distributed. Maybe better if you add cocoa butter or something? But how could you keep the ingredients evenly distributed?

Hmmm Susan, I honestly have to say that I’ve never had this happen. As far as too much of a coconut taste, try using expeller pressed coconut oil, as it usually has a very mild coconut flavor. You can also experiment with cocoa butter, lard or avocado oil.

As far as separation after the chocolate is refrigerated, it is possible that this might occur if the oil and honey were not completely melted and whisked together before the cocoa powder was added.

All may not be lost at this point. You could try reheating it over low on your stove, whisking constantly. If it looks grainy/sandy at all add a teaspoon of oil at a time until the gloss returns and the sandy texture melts away.

I’ve used this recipe quite a bit, and never had that problem. Now, for full disclosure, I’ve used lard more often than coconut oil and maple syrup more often than honey. That said, I agree with Alison’s points. To expand on that, you might try heating the honey as well as the coconut oil–honey is pretty thick at room temp, and that might be the problem for you.

But I’ll also put in a plug for lard as a fat in chocolate: the chocolate comes out with a great texture, a little softer than coconut oil, lard is good for you, and it’s quite a bit cheaper. Win, win, win. 🙂

I had the same problem Susan. I was bound and determine to figure out a way to make it work. This was my plan for getting coconut oil in my family. What I learned is that the oil and honey are a little like oil and water. They don’t like to stay together. If you put your mixture in the refrigerator for 5 to 10 minutes, then stir well after it’s started to cool and thicken it will stay together. The texture will be a little fluffier than like a chocolate bar but the taste will be still great. If you want the crisp texture of tempered chocolate you can pour it in a container with larger surface area. You don’t want the chocolate to be much more than 1/4 inch thick. Make sure the mixture is well whisked together, pour and immediately put in the freezer. The quick set up will prevent the honey from separating out. Once it is solid in the freezer you can move it to the refrigerator so it won’t be quite so hard.

I’ve tried making it with different raw honey’s but haven’t had any luck. I have not had any problems with separating using cocoa butter but since I want to get the coconut oil in my family I wanted to figure it out. Hope this helps!

I made this today and the taste is lovely, but are you really sure about the one cup of cacao together with half a cup of coconut oil? I did this, without thinking, and it was thick like fudge, straight away. I’ve made chocolate before and always used a couple of spoons with cacao, never a whole cup which is almost a whole pot full….

Is it possible that the cup is a mistake or that it should be half a cup maybe?

Mine never really thickened like in pic #3. It wasn’t hot as I only heated it for a few seconds after mixing in the cocoa. But it stayed runny. I whisked it for almost 10 off the heat hoping it would thicken. No luck. It’s in the fridge now. Hoping it sets. Tastes amazing though.

I enjoyed reading about your chocolate recipes! I haven’t been able to have chocolate for about 11 years though because of the caffeine. It seems all chocolate has caffeine! The recipe you gave above – Homemade Paleo Chocolate Recipe – calls for organic cocoa. Is there caffeine in this cocoa? I found a new healthy chocolate a few months ago that is caffeine free and I love it! Not only does it taste great (if you like dark chocolate!) but it has several benefits from helping with diabetes and cholesterol, to fibromyalgia and auto immune issues and more. The part I like best is the appetite suppressant and the energy booster and the fact that it’s all natural – no caffeine! I like that it’s also naturally sweetened (blueberries) like the recipes you show here. Have you ever heard of Healthy Chocolate or tried it?

Mine came out really thick and grainy once I added the cocoa powder. Did I do something wrong? I wish the recipe specified whisking times to be a bit more precise. I couldn’t really figure out what I did, since I followed to recipe.

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